Barm brack is such a favourite of mine, and yet I don’t often make it! I only remember my mum making it once or twice, and when I was older, not a young child at home, so I guess she found the recipe in a magazine.
A friend from long ago gave me the following recipe which I came across as I was sorting through my files. It certainly was delicious and very easy to make:
Anne’s Brack
- 500g fruit (raisins/sultanas/cherries)
- 250g brown sugar
- 400ml cold tea/whiskey (I think that’s an either/or)
- 340g flour
- 5 teaspoons baking powder
- 2 large eggs
- grated rind of 0.5 lemon and 0.5 orange
- 1 teaspoon vanilla essence
- 25g walnut pieces (optional)
- small grated nutmeg (optional)
- Soak the fruit, sugar, and tea/whiskey overnight.
- Heat oven to 150C.
- Line cake tin with parchment.
- Sieve dry ingredients and fold into the fruit mixture. Add the beaten eggs and mix well.
- Pour into the tin and bake for three hours. Let cool in the tin.
- Serve with a cup of tea or possibly more whiskey. I hear whiskey is restorative after a fright.
Lois Elsden 
I feel a fright coming on. Where did you hide the bottle Honey!
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Where only I know where to find it… if I can remember that is!!
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It’s gonna be a long frightful night for both of us. Get me my Teddy Bear please.
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It’s similar to the Welsh Bara Brith which translates as speckled bread. Delicious
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Yum… that’s all, yum! Maybe I should make both and do a taste test 😉
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Traditionally we use cold tea
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Yes… it really plumps up the fruit nicely, doesn’t it1
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Mmmm, juicy and sliced thinly with good salt farmhouse butter and a nice cuppa, lush
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Yes,it has to be salty butter… nice and thick! Might have to make some today and damn the diet!
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hahah go for it! I’m making some on Sunday for an exhibition opening on Monday. Best a day old.
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